Crock Pot Pecan Pie

Now that I’ve made Pecan Pie in a crock pot, I’m thoroughly convinced that anything can be made in a crock pot. The super-sweet filling that is so characteristic of a pecan pie sets up perfectly and the pecans turn beautifully golden in color.

For my family, fall and especially Thanksgiving is all about the pecan pie. Since I get a little tired (ok, a lot tired) of always cooking things the same way, I was really excited to try a Crock Pot Pecan Pie.

If you have an oval 6-quart crock pot like I do, a circular piece of refrigerated pie crust fits a little unevenly (obviously!) But it’s workable.

The dough cooks a little unevenly if you leave the excess on the long sides. I thought about trimming it off, but I love the crust so much, I couldn’t bring myself to discard any of it and it was too little to do anything else with. So I went with it and the pie crust was a little undercooked in parts, but totally delicious.

I was worried that when I sliced it, it wouldn’t hold its shape, but it did. The trick is to let it cool completely. If you want to eat it warm, you can heat it briefly in the microwave.

With a scoop of vanilla ice cream on top, I don’t think there’s any better southern dessert for fall!

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84 thoughts on “Crock Pot Pecan Pie”

I’m going to purchase premade frozen little single pie shells, or purchase a large package of pie shells (usually 2 to a pkg.) use a large cup, cut out the pie crust with the cup, form fit single pieces over muffin tins, bake ahead—-let the pecan mixture cook away and when I’m ready to serve, line up the baked pie shells, fill and top with real whip cream. Oh, YUM!

Well..I just fixed this crockpot pecan pie for my husband for valentines..warning need to do a trial with your crockpot ..I used a 5 qt round ..followed directions to the t..got busy talking to mom on the phone & when checked at 2 1/2 hours the crust was already burnt black..couldn’t eat…it went together beautifully..but temp too high on high… & too long for my crock pot..luckily I had purchased ..pills bury flaky cherry turnovers..looks like it would have been wonderful..but oven only takes around am hour ..

I am going to try this without the pie crust due to a gluten free diet necessity. Do you think parchment paper lining the crockpot willbe sufficient for keeping it from burning, I plan to cook it on low, also.
Thanks in advance!

Definitely going to try this. As for all the discussions about which syrup is best, I like to use 1/2 light and 1/2 dark. Another delicious variation is to use 3/4 cup light syrup and 1/4 cup pure maple syrup.

The pie was delicious, but the cooking time and temperature were way off. I checked it after 1 hour on HIGH and the crust was already overdone, so I turned it down to low and cooked for another hour. I’m guessing 2 hours on Low would work better for an oval crock pot.

Julie…I just saw your question about using light vs. dark corn syrup. Either one is fine…half my family makes them with light, half with dark…both delicious! I hope Christin doesn’t mind that I offered an answer. ?

I love love LOVE pecan pie made with dark corn syrup!!! It is soooooooo much better than light! It becomes very caramelly when cooked and gives a wonderful flavor. Light karo pecan pie doesn’t begin to compare. You can make it that way but. . . . .

We love pecan pie so I thought I’d give this crock pot method a try. I, too, have an oval cooker so I was faced with the same challenge in making the crust fit. I misjudged on the ends and some of the syrup bubbled over and under the crust and stuck big time! Thankfully, I had placed wide strips of foil underneath the crust to lift the pie out with so with a little manipulation I was able to get the pie out and unstick the foil from the crust before it hardened too much. That being said, I think it was the best pecan pie I’ve ever made! I did use white corn syrup (personal preference) and subbed half the granulated sugar with dark brown sugar, and used a tad less butter. Thanks for the inspiration! Who knew, delicious pecan pie from a crock pot! Will definitely make again.

It will be good with light karo syrup too. I actually think most people prefer light karo syrup. Dark karo syrup has a little bit of a molasses flavor and gives the filling a darker color but besides that- no difference really. I let mine cool completely in the crock pot and cut the slices while it was still in the crock pot. Didn’t have any trouble with it sticking.

Yes!! I actually like a blend of light and dark the best too Pamela! But I hate to make people feel like they need to buy both. 🙂
I think I actually like the flavor of the light better, but I love the darker color that the dark corn syrup gives the pie.

Pancake an waffle syrup is the best syrup for pecan pies. I have used it for years an everyone wants my recipe for a long time I didn’t tell everyone what syrup I used they would say their pie didn’t taste like mine now I tell everyone when I share my recipe. It really makes a difference in the taste.

That is just crazy wild isn’t it? Who would have thought you could do this??? I’ve made a microwave pecan pie, but I’m with you – totally convinced anything! can be baked in the crockpot. SO tickled you shared with us at Weekend Potluck. Pinning and printing too.

My daughter adores Pecan Pie – I on the other hand have always been reluctant to make it as I didn’t feel I could do it justice – however – this recipe just might make me to try my hand at my first ever pecan pie!

OMG! GENIUS! Pecan Pie in the Crock Pot??! So awesome! This reminds me of my dad, he use to say everything can be cooked in the crock pot and I remember him literally trying to make EVERYTHING in there… including bread. You are obviously much more successful than he was, because this pecan pie looks killer, girlfriend! LOVE IT! Pinned! Cheers! 😉

Now I’ve really seen everything — I’m in shock! I would’ve never thought to make a pie in a crock pot, so I’m glad you did! This looks so delicious and proof that the slow cooker is king. 🙂 Can’t wait to try this!

Christine this might have been the recipe that was the deal breaker for me to purchase a crockpot whilst living here in Hong Kong. This looks seriously delicious and I am so impressed on how great it turned out. Just pinned and yummed!